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Clams With Red Peppers And Pasta*

3 dozen Littleneck or cherrystone clams
¼ cup Vinegar
8 ounces Green linguine or other pasta
2 tablespoons Olive Oil
2 tablespoons Butter
1 clove Garlic, minced
1 Hot red chili pepper, minced or cayenne to taste
2 large Red bell peppers, seeded and diced
½ teaspoon Fresh rosemary, chopped
½ teaspoon Fresh thyme leaves
½ teaspoon Salt
¼ teaspoon Pepper

Scrub clams, cover them with water and vinegar. Let stand 30 minutes, drain and rinse. Prepare pasta according to package directions so that completion coincides with rest of preparation. Heat oil and butter in a skillet. Add garlic and hot pepper. Sauté gently about 1 minute. Stir in remaining ingredients and clams. Cover and simmer 4 minutes or until clams open. Serve over cooked linguine. Serves 4.

Calories: 368, Calories from protein: 33, Calories from carbohydrates: 27, Calories from fat: 38, Calories from saturated fat: 12.